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Ingredients
- 2tablespoons olive oil, divided
- 2½cups chopped yellow onion
- 3cups coarsely chopped parsnip (about 1 pound)
- 3cups water
- 2½cups coarsely chopped carrot (about 1 pound)
- 2(14-ounce) cans fat-free, less-sodium vegetable broth
- ¼teaspoon salt
- ¼teaspoon freshly ground black pepper
- ½cup parsnip, cut into ⅛ inch slices
- 1tablespoon chopped fresh chives
Nutritional analysis per serving (6 servings)
171 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 3 grams protein; 566 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
- Step 2
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
- Step 3
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Private Notes
Comments
Larger parsnips sometimes have bitter and slightly woody centers. I always take a taste of the center and if it's too bitter or woody, I remove it.
I added a fennel bulb and 1 apple, which gave a nice, rounded flavor. I used stock from a bone-in pork shoulder instead of vegetable broth, added a little yogurt at the end as well.
This is a warming soup, lovely in its simplicity. Not sure why the recipe calls for simmering for 50 minutes; even with "roughly" chopped carrots and parsnip, 20 minutes is more than enough for the vegetables to get super tender. Add spices and herbs for more complexity of flavor.
I definitely jazzed this up but they were necessary additions! I added celery with the onion, minced fresh garlic & ginger, 1 small bosco pear with the carrots and pumpkin, and fresh thyme along with only 1 litre of veg stock, no extra water! At the end I added a squeeze of lemon, s&p, and a swirl of olive oil. 10/10 chefs kiss
This was delicious! Like others I added in fresh thyme and waited to add additional water until after pureeing. Instead of carrots, I added apples and it added a hint of sweetness. This would also be good with a pinch of cinnamon.
i cooked the fried parsnips with a sprig of rosemary and then took the oil, which was then rosemary-infused, and stirred it into the pot. It helped’ but not enough. i’m afraid the combination of parsnip and carrot is just too sweet for my taste